enzymatic hydrolysis comes up often in conversation and rarely with the context attached. Here we lay out the basics in order, then work through the practical considerations.
Last reviewed on 2025-09-11. Where a claim depends on a specific study, the study is described rather than over-claimed.
Whey protein hydrolysate is a dairy ingredient made by treating whey protein concentrate or isolate with proteases that cleave peptide bonds. The resulting mixture contains shorter peptides and free amino acids than intact whey protein. Commercial products vary widely in average peptide length, residual intact protein, lactose, fat, and minerals. The term hydrolysate does not imply a single fixed composition, because enzyme choice, reaction time, pH, and temperature all shape the final peptide distribution. Products are often described by degree of hydrolysis, a percentage estimate of cleaved peptide bonds.
Production begins with pasteurized whey, which is concentrated and sometimes defatted or demineralized before hydrolysis. Food-grade proteases, such as trypsin, chymotrypsin, pepsin, or microbial enzymes, are added under controlled conditions. After a target degree of hydrolysis is reached, the enzymes are inactivated by heat or pH adjustment. The liquor is then clarified, concentrated, and dried, usually by spray drying. Ultrafiltration or diafiltration may remove residual enzymes, salts, or very small peptides, depending on the intended specification.
Enzyme choice influences the peptide size distribution and the resulting functional properties. Some proteases cut at specific amino acid residues, while others act more broadly, so two hydrolysates with the same degree of hydrolysis can differ in peptide sequences. Short peptides are generally more water-soluble and less likely to form gels under heat, although bitterness can increase when hydrophobic residues become exposed. The relationship between peptide length, taste, and bioactivity is an active area of study, and not all proposed effects are established in human trials.
Composition tables often report protein content on a dry basis, ash, moisture, fat, and lactose. Because hydrolysis adds water to peptide bonds, the total mass yield can appear slightly higher than the original protein if residual salts and water are counted. Some products are further processed by ultrafiltration, spray drying, or decolorization, which alters mineral content and flavor. Product labels may distinguish partially hydrolyzed from extensively hydrolyzed whey, but these terms are not always defined by a single numerical threshold across regions.
| Property | Value | Notes |
|---|---|---|
| Appearance | Off-white to cream powder | Color varies with starting whey and drying method |
| Protein content | 70–90% dry basis | Depends on source isolate or concentrate and purification |
| Degree of hydrolysis | 2–30% typical range | Higher values indicate more cleaved peptide bonds |
| Solubility | High in water over wide pH range | Short peptides often dissolve more readily than intact protein |
| Common synonyms | Whey hydrolysate; hydrolyzed whey protein | Hydrolyzed spelling also appears in commerce |
Bitterness often increases with hydrolysis because hydrophobic peptides are exposed. Processing strategies therefore include selecting enzymes that cleave at specific sites, using exopeptidases to remove terminal hydrophobic residues, or blending hydrolysates with other ingredients. Allergenicity is another consideration: extensive hydrolysis can reduce IgE-binding epitopes, but it does not guarantee absence of allergenic potential. Regulatory frameworks vary in how they classify hydrolyzed whey for infant formula or sports products. Claims about reduced allergenicity or faster absorption depend on the specific product and study design, and are not uniform across all hydrolysates.
Whey protein hydrolysate is made by cleaving peptide bonds in whey proteins. The starting material is usually whey protein concentrate or isolate obtained during cheese or casein production. Proteolytic enzymes, acid, or heat can drive hydrolysis, although commercial processes favor controlled enzymatic treatment. The degree of hydrolysis describes the proportion of peptide bonds broken and separates partial from extensive hydrolysates. The resulting powder contains short peptides, free amino acids, residual intact protein, minerals, lactose, and fat in proportions that depend on the starting whey and downstream filtration.
Molecular weight distribution is a central compositional feature, and hydrolysis shifts the population toward lower-mass peptides, often below ten kilodaltons in extensively treated products. Enzyme choice, reaction time, temperature, pH, and enzyme-to-substrate ratio influence the peptide profile. Ultrafiltration or diafiltration may remove enzymes, salts, and smaller molecules. Because peptide size affects solubility, taste, foaming, and digestibility, manufacturers specify molecular weight ranges. However, two hydrolysates with similar average molecular weight can differ in peptide sequence and functional behavior.
Commercial production usually begins with whey protein concentrate or isolate, not raw whey, to reduce fat and lactose. Food-grade proteases from bacterial or plant sources are added under controlled temperature and pH, then inactivated by heat or pH adjustment. The resulting liquid may be clarified, filtered, concentrated, and spray-dried into powder. Enzyme choice, reaction time, and pretreatment conditions create products with different peptide size distributions. Because these variables are proprietary and not standardized, two hydrolysates with the same degree of hydrolysis can differ in peptide sequences and mineral content.
Composition reflects both the original whey and the hydrolysis process. Products contain protein-derived peptides, variable ash, moisture, and residual lactose or fat depending on filtration. Some free amino acids increase during hydrolysis, and bitterness often rises with higher degrees of hydrolysis due to exposed hydrophobic residues. Mineral profiles vary with the whey source and any neutralization step. Allergenicity may be reduced in extensively hydrolyzed products, but the extent depends on residual intact protein and peptide size, and this remains a subject of ongoing study.
Commission B2: Refrigerating Equipment Commission B2 Refrigerating Equipment participates in many IIR activities aimed at promoting knowledge of refrigeration technologies and their applications worldwide. It is a key Commission for most IIR activities, synergising with other Commissions. The Commission is very active in various IIR Working Groups on Magnetic Cooling and Refrigeration Safety.
== Further reading == Cook, E.M, and DuMont, H.D. (1991) Process Drying Practice, McGraw-Hill, Inc., ISBN 0-07-012462-0 Keey, R.B., (1992). Drying of Loose and Particulate Materials 1st ed., Taylor & Francis, ISBN 0-89116-878-8 Nutritional evaluation of food processing second edition (1975), Robert S. Harris, Ph.D. and Endel Karmas Ph.D. (eds) Filková, I., & Mujumdar, A. S. (2020). Industrial spray drying systems. In Handbook of industrial drying (pp. 263-307). CRC Press. Jafari, S. M., Arpagaus, C., Cerqueira, M. A., & Samborska, K. (2021). Nano spray drying of food ingredients; materials, processing and applications. Trends in Food Science & Technology, 109, 632-646. Klimša, V., Ruphuy, G., Jonáš, J., Mašková, L., Kašpar, O., Žvátora, P., & Štěpánek, F. (2023). Spray drying robot for high-throughput combinatorial fabrication of multicomponent solid dispersions. Powder Technology, 428, 118872.
The discovery of the ultraviolet radiation with wavelengths below 200 nm, named "vacuum ultraviolet" because it is strongly absorbed by the oxygen in air, was made in 1893 by German physicist Victor Schumann. The division of UV into UVA, UVB, and UVC was decided "unanimously" by a committee of the Second International Congress on Light on 17 August 1932, at the Castle of Christiansborg in Copenhagen.
In chemical terms, adrenaline is one of a group of monoamines called the catecholamines. Adrenaline is synthesized in the chromaffin cells of the adrenal gland's adrenal medulla and a small number of neurons in the medulla oblongata in the brain through a metabolic pathway that converts the amino acids phenylalanine and tyrosine into a series of metabolic intermediates and, ultimately, adrenaline. Tyrosine is first oxidized to L-DOPA by tyrosine hydroxylase; this is the rate-limiting step. Then it is subsequently decarboxylated to give dopamine by DOPA decarboxylase (aromatic L-amino acid decarboxylase). Dopamine is then converted to noradrenaline by dopamine beta-hydroxylase, which utilizes ascorbic acid (vitamin C) and copper. The final step in adrenaline biosynthesis is the methylation of the primary amine of noradrenaline. This reaction is catalyzed by the enzyme phenylethanolamine N-methyltransferase (PNMT), which utilizes S-adenosyl methionine (SAMe) as the methyl donor. While PNMT is found primarily in the cytosol of the endocrine cells of the adrenal medulla (also known as chromaffin cells), it has been detected at low levels in both the heart and brain.
Sources: en.wikipedia.org
Iced coffee is prepared many different ways in the US, including cold-brew coffee and chilled conventional coffee. Iced coffee can be made from cold-brew coffee, for which coffee grounds are soaked for several hours and then strained. The next day, the grounds get filtered out. The result is a very strong coffee concentrate that is usually mixed with milk and sweetened. Many coffee retailers simply use hot-brewed coffee in their iced coffee drinks. Starbucks specifically uses the double-strength method in which the coffee is brewed hot with twice the amount of grounds. With this method, the melted ice does not dilute the strength and flavor of the coffee. Unlike the cold-brew process, this method does not eliminate the acidity inherent in hot-brewed coffee.
=== Saturable absorption === Graphene exhibits unique saturable absorption, which saturates when the input optical intensity exceeds a threshold value. This nonlinear optical behavior, termed saturable absorption, occurs across the visible to near-infrared spectrum, due to graphene's universal optical absorption and zero band gap. This property has enabled full-band mode-locking in fiber lasers using graphene-based saturable absorbers, contributing significantly to ultrafast photonics. Additionally, the optical response of graphene/graphene oxide layers can be electrically tuned. Saturable absorption in graphene could occur at the Microwave and Terahertz band, owing to its wideband optical absorption property. The microwave-saturable absorption in graphene demonstrates the possibility of graphene microwaves and terahertz photonics devices, such as a microwave-saturable absorber, modulator, polarizer, microwave signal processing, and broadband wireless access networks.
Betula alleghaniensis – yellow birch (B. lutea) (eastern Canada, Great Lakes, upper eastern US, Appalachians) Betula caerulea – blue birch (northeast of North America) Betula cordifolia – mountain paper birch (eastern Canada, Great Lakes, New England US) Betula glandulosa – American dwarf birch (Siberia, Mongolia, Russian Far East, Alaska, Canada, Greenland, mountains of western US and New England, Adirondacks) Betula kenaica – Kenai birch ( Alaska, northwestern North America) Betula lenta – sweet birch, cherry birch, or black birch (Quebec, Ontario, eastern US) Betula michauxii – Newfoundland dwarf birch (Newfoundland, Labrador, Quebec, Nova Scotia) Betula minor – dwarf white birch (eastern Canada, mountains of northern New England and Adirondacks) Betula murrayana – Murray's birch (Great Lakes endemic) Betula nana – dwarf birch or bog birch (also in northern Europe and Asia) Betula neoalaskana – Alaska paper birch also known as Alaska birch or Resin birch (Alaska and northern Canada) Betula nigra – river birch or black birch (eastern US) Betula occidentalis – water birch or red birch (B. fontinalis) (Alaska, Yukon, Northwest Territories, western Canada, western US) Betula papyrifera – paper birch, canoe birch or American white birch (Alaska, most of Canada, northern US) Betula populifolia – gray birch (eastern Canada, northeastern US) Betula pumila – swamp birch (Alaska, Canada, northern US) Betula uber – Virginia round-leaf birch (southwestern Virginia)
Most fatty acids in the trans configuration (trans fats) are not found in nature and are the result of human processing (e.g., hydrogenation). Some trans fatty acids also occur naturally in the milk and meat of ruminants (such as cattle and sheep). They are produced, by fermentation, in the rumen of these animals. They are also found in dairy products from milk of ruminants, and may be also found in breast milk of women who obtained them from their diet. The geometric differences between the various types of unsaturated fatty acids, as well as between saturated and unsaturated fatty acids, play an important role in biological processes, and in the construction of biological structures (such as cell membranes).
=== RESS === In the case of RESS (Rapid Expansion of Supercritical Solutions), the supercritical fluid is used to dissolve the solid material under high pressure and temperature, thus forming a homogeneous supercritical phase. Thereafter, the mixture is expanded through a nozzle to form the smaller particles. Immediately upon exiting the nozzle, rapid expansion occurs, lowering the pressure. The pressure will drop below supercritical pressure, causing the supercritical fluid—usually carbon dioxide—to return to the gas state. This phase change severely decreases the solubility of the mixture and results in precipitation of particles. The less time it takes the solution to expand and the solute to precipitate, the narrower the particle size distribution will be. Faster precipitation times also tend to result in smaller particle diameters.
Sources: en.wikipedia.org
==== Post-gastric bypass postprandial hypoglycemia ==== The Roux-en-Y gastric bypass, is a weight-loss surgery performed on the stomach, and has been associated with hypoglycemia, called post-gastric bypass postprandial hypoglycemia. Although the entire mechanism of hypoglycemia following this surgery is not fully understood, it is thought that meals cause very high levels of glucagon-like peptide-1 (also called GLP-1), a hormone that increases insulin, causing glucose levels to drop.
In 1771, Samuel Engel mentions, in his Traité de la nature, de la culture, et de l'utilité des pommes de terre par un ami des hommes, that half of Europeans live on bread and the other half on potatoes, and also that bread is made by mixing a third or a quarter of potato with cereal flour, which gives a dish "preferred by taste, to bread of pure wheat". He refers to various authors, including François Mustel who wrote Mémoire sur les pommes de terre et sur le pain économique. Mustel invented, before 1766, a kind of inverted jointer plane to grate potatoes, peeled or not, into a fine mush that must be mixed with wheat flour: the proportion of one 1/3 flour to 2/3 potatoes gives an edible bread he says, 50% of each ingredient a good one, and at the rate of 2/3 to 1/3, it is difficult to notice that the bread is not pure wheat; the mixture must be kneaded with ordinary sourdough, but less water is used and less heat is applied, which produces an additional saving; this bread keeps fresher for longer, it remains edible for fifteen days, instead of six for traditional bread. This prolongation of freshness, which is very appreciable, encourages many Ardennes farmers to add to their bread, until the 1980s, some 10% of potatoes, the Gaumais going up to 50%. Research on the use of the tuber for bread making was numerous in France at the end of the 18th century, but this did not lead to the massive perpetuation of this practice.
Elizabeth Evans Hughes Gossett (August 19, 1907 – April 21, 1981), the daughter of statesman Charles Evans Hughes, was the first American, and one of the first people in the world, treated with insulin for type 1 diabetes. She received over 42,000 insulin shots over her lifetime.
== Use as a biochemical marker for bone formation == As osteoblasts produce osteocalcin, it is often used as a marker for the bone formation process. Higher serum osteocalcin levels have been observed to correlate relatively well with increases in bone mineral density during treatment with anabolic bone formation drugs for osteoporosis, such as teriparatide. In many studies, osteocalcin is used as a preliminary biomarker for the effectiveness of a given drug on bone formation. For instance, one study that aimed to study the efficacy of a glycoprotein called lactoferrin on bone formation used osteocalcin to measure osteoblast activity.
Sources: en.wikipedia.org
Whey protein isolate is largely intact protein with a high protein content, while hydrolysate has been enzymatically cleaved into shorter peptides. The difference is not simply protein concentration; it is the molecular size distribution. A hydrolysate may start from isolate or concentrate, so labels can describe both the source and the hydrolysis step.
Degree of hydrolysis estimates the percentage of peptide bonds that have been cleaved. Higher values generally mean shorter average peptides and more free amino acids. It does not specify which peptides are present, so two products with the same value can differ in composition.
No. Lactose content depends on the starting whey material and the purification steps used. Some hydrolysates are made from whey protein isolate and are low in lactose, while others retain varying amounts; the specific product specification is the relevant source.
Hydrolysate has undergone enzymatic cleavage of peptide bonds, while isolate is largely intact protein. Both can originate from the same whey stream, but hydrolysis changes peptide size, solubility, taste, and allergenicity testing outcomes. The two ingredients are not interchangeable in every formulation.